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Dill-Lemon-Caper Lobster Rolls

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Serves 2

  • by from Fine Cooking
    Issue 120

Cooked lobster tossed in a creamy dressing punctuated with dill, capers, and lemon offers a new take on the traditional lobster roll.

  • 3 Tbs. mayonnaise
  • 2 tsp. minced fresh dill
  • 2 tsp. drained capers
  • 1-1/2 tsp. fresh lemon juice
  • 1/4 tsp. finely grated lemon zest, plus the juice from 1 small lemon
  • 8 oz. cooked lobster meat, cut into bite-size pieces
  • Kosher salt and freshly ground black pepper
  • Unsalted butter, softened
  • 2 split-top hot dog rolls
  • Butter lettuce leaves

In a medium bowl, mix the mayonnaise, dill, capers, lemon zest and lemon juice.

Gently mix the lobster meat into the dressing. Season to taste with salt  and pepper.

Heat a 10-inch skillet over medium-high heat. Spread the butter over the outside of the hot dog rolls and toast in the skillet until lightly browned, about 2 minutes per side. Line each roll with lettuce leaves, fill with the lobster salad, and serve.

nutrition information (per serving):
Calories (kcal): 490; Fat (g): fat g 26; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 7; Protein (g): protein g 35; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 26; Polyunsaturated Fat (g): 11; Sodium (mg): sodium mg 950; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 1;

Photo: Scott Phillips

We've made this several times now. My husband is gluten free, so we forego the rolls. So yummy and easy!

Excellent although I had to make some substitutions such as shrimp for lobster, dill paste for fresh dill and green lettuce for butter lettuce. Simple to make and delicious.

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